So here is our second Vegan meal recipe and review. With a Vegan diet it can be hard to get enough protein, especially on a budget. Enter the mighty Lentil. They are cheap and easy. (Enter your own joke here.) Lentils offer a one-two punch of protein and fiber! We used an Alton Brown recipe that was already vegan, no modifications necessary.
Here is a picture:
We bought two pounds of lentils for about $2.00 Our total cost were about $18.00 and that was for a double batch that got us 20 servings. About $.90 a serving. It would have been a lot cheaper but we used vegetable stock (the recipe calls for veggie or chicken stock), which is hard to find out here cheaply. I know in New England it averages about $2.00 a quart. Here in the Midwest it cost us $3.50 a quart. Chicken stock is cheaper so if you don’t care if it isn’t vegetarian you can go that route.
Here is the link to Alton Brown’s Lentil Stew: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe/index.html
(Note, we did not have the last two spices, instead we added regular cumin, and then nutmeg and paprika.)
Then we made something that sounds CRAZY but trust me it is so delicious! Kale Chips Recipe:
- 1 bunch Kale
- 2 TBS olive oil
- 1/2 tsp salt
- 2 tsp apple cider vinegar
Wash kale, remove stems and rip into about 2 inch pieces. Mix other three ingredients in large bowl. Add Kale and toss to coat. Bake at 425 for 5 minutes then toss with tongs and put back in another 2-3 minutes.
They are as addictive as potato chips!
Jacob says they are ‘skeptical husband approved’.
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